Raw Food / Real World by Matthew Kenney

Author:Matthew Kenney [Kenney, Matthew]
Language: eng
Format: epub
ISBN: 978-0-06-204248-4
Publisher: HarperCollins
Published: 2005-05-07T14:00:00+00:00

1 Using a mandoline, slice the beets very thin (about 1/16 inch or less). Make stacks and cut into 2-inch squares. The size doesn’t matter much, as long as they are all roughly the same. You should have at least fifty slices. In a medium bowl, add the beet slices, macadamia oil, lemon juice, and a generous pinch of sea salt. Toss to coat: there should be enough oil and lemon juice to coat all of the slices, but not so much that they are dripping in liquid.

2 Arrange half the beet slices flat on serving plates. Place a generous dollop of the filling on each slice. Sauce the plates with the pepper puree, using either a squeeze bottle or just spooning it over the beets and filling (this way some of the sauce will be inside each ravioli). Top each ravioli with a beet slice, pressing down gently.

3 In a small bowl, toss the chopped pistachios with the oil and a pinch of sea salt. Sprinkle each ravioli with the pistachios and top with the tarragon. Grind a bit of black pepper over the plates and garnish with microgreens, if desired. We use beet microgreens at the restaurant—they’re pretty and delicate.

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